Microwave risotto a big hit
The idea that you can make a restaurant-quality risotto in the microwave never gets boring, and it never ceases to raise eyebrows. Just this weekend, as I was telling my brother-in-law about this remarkable and hassle-free technique, it felt like I was giving a political stump speech.
I finally ended my risotto rant with a trump card: "You'll just have to trust me on this one!"
The last time we wrote about making risotto in the microwave, tons of people did trust us enough to try it out. And they e-mailed to testify to their terrific results. (Our first microwave risotto can be found on our Web site at KitchenScoop.com.) In fact, this recipe was so popular that Alicia set out to see whether she could create another one.
The result is today's Sausage, Asparagus and Mushroom Risotto. You won't believe how good it is. Then again, maybe you will!
Suggestion menu: Sausage, Asparagus and Mushroom Risotto with fresh fruit salad and breadsticks.
• Beverly Mills and Alicia Ross are co-authors of the "Desperation Dinners!" cookbook series. Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or tellus@kitchenscoop.com. More at the Desperation Dinners Web site, kitchenscoop.com.
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